Описание: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:Revised taxonomy due to improved insights in genetics and new molecular biological techniquesNew discoveries related to the mechanisms of lactic acid bacterial metabolism and functionAn improved mechanistic understanding of probiotic functioningApplications in food and feed preparationHealth properties of lactic acid bacteriaThe regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Автор: B.J. Wood Название: Lactic Acid Bacteria in Health and Disease ISBN: 0834213125 ISBN-13(EAN): 9780834213128 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Zhang, Heping, Cai, Yimin Название: Lactic Acid Bacteria ISBN: 9401788405 ISBN-13(EAN): 9789401788403 Издательство: Springer Рейтинг: Цена: 30745.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.
Автор: Deepansh Sharma; Baljeet Singh Saharan; Shailly Ka Название: Biosurfactants of Lactic Acid Bacteria ISBN: 3319262130 ISBN-13(EAN): 9783319262130 Издательство: Springer Рейтинг: Цена: 9141.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Introduction.- Biosurfactants of Probiotic Lactic Acid Bacteria.- Properties of Biosurfactants.- Structural Properties of Biosurfactants of Lab.- Substrates and Production of Biosurfactants.- Applications of Biosurfactants.- Future Prospect.
Автор: Heping Zhang; Yimin Cai Название: Lactic Acid Bacteria ISBN: 9401779651 ISBN-13(EAN): 9789401779654 Издательство: Springer Рейтинг: Цена: 26120.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book summarizes the latest research and developments in dairy biotechnology and engineering. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.
Описание: This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.
Автор: Michael J. Gasson; W. de Vos Название: Genetics and Biotechnology of Lactic Acid Bacteria ISBN: 9401045844 ISBN-13(EAN): 9789401045841 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Автор: Wei Chen Название: Lactic Acid Bacteria ISBN: 9811372829 ISBN-13(EAN): 9789811372827 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.
Автор: Sara M. Ameen; Giorgia Caruso Название: Lactic Acid in the Food Industry ISBN: 3319581449 ISBN-13(EAN): 9783319581446 Издательство: Springer Рейтинг: Цена: 7685.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables.
Автор: Wei Chen Название: Lactic Acid Bacteria ISBN: 9811378312 ISBN-13(EAN): 9789811378317 Издательство: Springer Рейтинг: Цена: 22359.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.
Автор: Chen Wei Название: Lactic Acid Bacteria: Omics and Functional Evaluation ISBN: 9811378347 ISBN-13(EAN): 9789811378348 Издательство: Springer Рейтинг: Цена: 22359.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.
Автор: Wei Chen; Arjan Narbad Название: Lactic Acid Bacteria in Foodborne Hazards Reduction ISBN: 9811315582 ISBN-13(EAN): 9789811315589 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food?based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
